Preserved red beancurd is an essential ingredient in Chinese BBQ pork char siu. The preserved red beancurd is bean curd fermented in a brine made from rice wine, salt water and monascus red rice, a deep red yeast that colours the liquid. Over time, the breakdown of proteins softens the bean curd and develops intense umami pugency - praised in stir-fries and braised vegetable dishes. The red yeast also gives the red colour to char sui roast meat, or even fish.
Refrigerate after opening and use within a few days. Ingredients: Soy bean, wine, salt, sugar, red rice. Contains soy & gluten.
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